Old Peppers

Thanks, Mark.

This was a 7-piece 'Black Friday' special. I was really looking for pots; this set has a 2qt and a 6qt. (I think the shape of the 6qt is a little odd; I'm accustomed to such a pot being taller.) Anyway, buying All-Clad one at a time is very expensive so I basically got two pans and a lid for nothing extra.

I don't think I need the open pan but the 3qt lidded pan might come in handy: I already have one such and tend to fill it when it is used so this gives me some extra room for those dishes.

ETA: And I'm still looking for a 3qt pot. I may buy a nonstick.

We have a large All Clad stockpot in that shape, and I've learned to like it. Wider surface heats quickly, and I can turn the high BTU burner up without flames coming around edges. Especially useful when blanching large greens, etc.

[Jenise]

The 3-qt lidded pan is perfect for braising, say, two chicken breasts for a casserole dinner for two you can take direct to the table for serving. I have one and use it that way all the time, though mine has sloped, not straight sides.

I also have a low 6 qt like yours which I believe they consider a sautee pan, and a same width but deeper 8 qt--essentially a Dutch oven. Possibly the same one Dale has. They're all useful! But yes you probably do want a taller, deeper stock pot. I still have my mom's ancient Revereware for those occasions.

The 3-qt lidded pan is perfect for braising, say, two chicken breasts for a casserole dinner for two you can take direct to the table for serving. I have one and use it that way all the time, though mine has sloped, not straight sides.

I also have a low 6 qt like yours which I believe they consider a sautee pan, and a wide 8 qt--essentially a Dutch oven. Possibly the same one Dale has. They're all useful! But yes you probably do want a taller, deeper stock pot. I still have my mom's Revereware for those occasions.

Yes, that 6 qt pot is quite like a Dutch oven, and that use accounts for a fair bit of its usage chez nous. I recall making a large quantity of lapin a la moutarde in it years ago and it was perfect for that use.

Gave that deep saute pan a whirl tonight: a big batch of Greek potatoes.